To provide Grilla Grills at a competitive price, our grills are manufactured overseas. We have a team of engineers in Columbia, Missouri dedicated to designing and upholding the quality of Grilla Grills.
Yes! On all grilla orders over $79 USD we currently offer free shipping within the United States. Certain exclusions and restrictions may apply. If you have any questions or concerns about shipping please do not hesitate to reach out to our top of the line customer service number (616-392-7410) for more clarification. Thanks for choosing grilla!
Pellet grills are great for smoking. Our Grilla, Chimp, and Silverbac models can cook low and slow and really crank up the smoke on a turkey, a rack of ribs, or just about anything else you want to smoke.
Technically yes, but we highly suggest using 100% Natural Lump Charcoal. Lump charcoal burns hotter and cleaner than charcoal briquettes and contain no chemical additives. Additionally, lump charcoal produces little ash making clean up a breeze.
The Grilla and new Silverbac models have a pellet dump. Pellets can be left in the hopper for up to two months as long as they do not become wet.
There are some reasons you aren’t seeing big clouds of smoke: Ideal smoke is whispy, thin blue smoke. At times, it can even be hard to see. Using high quality pellets without fillers can ensure maximum smoke. The material the pellet is made of is also critical. The cleanliness of your fire pot can also affect how much smoke your grill is producing. Check your desired temperature once you go hotter than 250ºF; you're just on the edge of the "smoking range" and more into the grilling type of heat.
We cut out the middleman so you can get a high-quality grill without burning a hole in your wallet. All of our grills and accessories get delivered straight to you by ordering online. It’s that simple!
You can cook a variety of foods on a pellet grill like our Silverbac pellet grill, Chimp pellet grill or our Grilla smoker grill. They are extremely versatile; you can grill, smoke or bake! For some of our grillin’ favorites, visit our recipes page.
The Grilla has 11GA top with 18 GA Body shape with insulated burn chamber. The Silverbac has a 16GA Body with 12GA S.S lid with insulated burn chamber.
You’ll want to cook a pizza at a high temperature on your pellet grill to help firm up the crust. Most restaurants with pizza ovens shoot for temperatures well over 500 degrees, so crank your pellet grill up to 475 degrees or higher for best results.
Compared to the Grilla smoker-grill, the shape of the Silverbac is similar to other wood pellet smoker-grills. The “barrel” shape of this grill provides a large cooking surface and its chimney assists with the convection process. The Grilla smoker-grill has a unique design that still delivers a great smoky flavor you would expect from a smoker-grill. The Grilla smoker-grill features a swinging lid that prevents significant heat loss and has a round shape that eliminates the potential of corners becoming too hot or cold. Overall, both of these grills are excellent wood pellet smoker-grills that deliver even convectional heat throughout the entire grill and feature a high tech digital control panel.
While cleaning procedures vary between all three grills, remember to clean the grill after every use. Clean with a mild soap and water to clean the grill surfaces—NOT an abrasive cleaner or cleaning pads. For more specific cleaning information, consult your grill's manual.
Smoking may take the most time and patience, but the rich, smoky flavor is well worth it. Smoking requires you to cook your meal at a low temperature (less than 250°F) for several hours. No need to constantly check your food – just sit back, grab a Koozie-cold drink, and let your grill do all the work.
All three Grilla Grills provide convection heat which means they operate just like a traditional convection oven. Therefore, baking on your grill is conducted the same way. Set your grill to the desired temperature needed for your dish and bake it for the same time you would in your oven.
If you have a problem or need a new replacement part please visit our Service Parts page and follow the instructions to request a new part. Be sure to be ready with your name, phone number, address, grill model number and serial number, along with the part identification number from the “Parts Diagram” page in your manual.
Pellets are continually fed into a fire pot by an auger at a rate set by the control panel. Once inside the fire pot, an automatic igniter lights the pellets. Inside the grill, a thermal sensor regulates the internal temperature and adjusts the pellet flow to maintain the correct temperature. After the pellets are used, our grills are easy to clean and empty.
To get the most use out of your pellets, store bags in a clean, dry area.
Each bag of flavorful and environmentally friendly wood pellets will last 10 to 20 hours of cooking time.
Place a newspaper roll and either solid relighters or lighter cubes on charcoal plate
Put 2 to 3 handfuls of lump charcoal on top of newspaper
Open bottom vent and use long-nosed lighter or safety matches to light newspaper
Once newspaper catches, build small bed of hot embers by keeping bottom vent and lid open for at least 10 minutes
Turn grill “Off”
Remove Lower Cooking Grate, Grease Catch Can Holder and Flavor Disc for the Grilla, or the Lower Cooking Grate, Grease Pan and Heat Baffle for the Silverbac and Chimp
Pour ½ cup of pellets in fire pot
Squirt 2 tablespoons of alcohol gel fire lighter on top of pellets
Light with long-reach butane lighter
Let gel and pellets burn for approximately 4 minutes
Once fire is going, reinstall components
Turn Control “On”
Allow 10 minutes for grill to preheat before placing any food onto your Grilla or Silverbac